Making a whole roasted chicken is much easier than you would ever think and in my opinion is something that everyone should know how to cook. The prep will literally take you less then 10 minutes, then let your oven do all the work. Save your money and avoid disposable containers by making your own rather than stopping for one at your grocery store. As an added bonus, you will have a chicken carcass leftover to make your own simple homemade bone broth.
Basic Whole Roasted Chicken
A simple chicken recipe that everyone should know how to make.
Ingredients
- 1 whole chicken about 4-5 pounds, neck and giblets removed from the cavity
- 1 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 1 medium lemon thinly sliced (optional)
- Fresh herbs such as parsley, rosemary, or thyme (optional)
Instructions
- Heat the oven to 425°F and arrange a rack in the middle.
- Place the chicken on a cutting board and pat it dry.
- Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large oven-proof frying pan or cast-iron skillet.
- Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
- Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
